Place the orange juice in a small saucepan over medium heat. Bring to a simmer and cook for about 30 minutes or until reduced to 2/3 cup. Remove from the heat and set aside to cool.

Combine the vinegar with the reduced orange juice. Whisk in the oil, and season with salt and white pepper to taste. Fold in the orange segments and set aside.

Heat the butter in a large nonstick sauté pan over high heat. When very hot but not smoking, add the salmon and sear for about 4 minutes or until just set around the edges. Turn and sear for an additional 4 minutes or until the fish is just barely cooked through.

While the fish is cooking put the vinaigrette in a small saucepan and gently warm it over low heat.

Spoon the warm vinaigrette on each of 4 dinner plates. Place one piece of salmon in the center of each plate. Garnish with chives and serve immediately.